Fermenting foods for preservation is not a new concept. It is a very old process that is highly effective in creating meats that can be stored for long periods of time in a stable state without the challenges of storing fresh meats.
However, the fermenting process is not just for storage and convenience. It is also an important part of the development of the flavour of the meat. Common types of fermented meats include popular sausages such as salami and pepperoni as well as prosciutto, pancetta, and other types of ham from around the world.
The Science
In fermented meats, a lacto-fermentation process is used to both ferment and dry-cure the meat. The use of salt in the brining process of the meat limits the production of any bad bacteria, while the lactic acid bacteria grow rapidly, making the meat acidic. The acidic nature of the meat after fermentation inhibits any growth of dangerous bacteria even at room temperature. This also creates the slightly tangy or tart taste of these meats that adds that little bit extra to the flavour.
Most dry-cured meats that are salty to the taste are fermented. This is also true with other fermented products such as soy sauce, sauerkraut, kimchi, tempeh and miso.
Most people do not realise they are consuming fermented meats when they eat sausage and ham. These meats, like other fermented foods, provide added benefits to the gut microbiome. They offer a healthy alternative for antipasti, party trays, and simply to enjoy as a favourite snack.
Horgans offers a top selection of fermented meats, including sausages and hams. Our products are carefully sourced locally, domestically and internationally. Horgans are also widely known for the Horgan’s Signature Range of meats, cheese and pates. Shop our award winning range of Horgan’s Hams, Spiced Beef and Gourmet Hampers online at www.horgans.com.
